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Too much Smoke....
Comments
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Do you use smoking chips? Should only add a minimum amount of smoke I think. What are you cooking?
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That happened to me often when I started. Try using less charcoal (not too much more than you need to complete the cook), and give it more time after you light it. Smell the smoke before you put the meat on as well. It should smell clean and peppery.
Good luck!
Chris
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The reccommended amount of chips is only about 1 fistfull.Any cook you can walk away from is a good one.
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Try different charcoal.
Different types of charcoal are different types of wood, and as a result the smoke is different. Did you wait until the smoke was clear? If you put the food on when smoke is white (before adding wood chips/chunks) the food can sometimes get an acrid smoke flavor.
I used to use mesquite wood and that definitely imparted a smoke flavor without the use of wood chips/chunks.
I haven't used the BGE hardwood, but I have used the cowboy charcoal - I don't remember the smoke flavor simply because it was over a year ago and my first charcoal. I did read the other day that a poster here disliked the cowboy charcoal smoke too though.
Check Naked Whiz' charcoal database, which might be down right now, for the ultimate charcoal database.
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If she gives you the ultimatum of either it goes or she goes do yourself a favor and keep the egg.
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Not a fan of Cowboy but I use BGE or WGWW and I don't have that issue unless I add some smoking chips or chunks.
LBGEGo Dawgs! - Marietta, GA -
But let her down easy of course.
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My wife has the same issue. I use Royal Oak and have learned to let it burn for 45 minutes to ensure no smoky flavor. She is OK with pulled pork and ribs being smoky, just not salmon, etc.
Of course I made a mistake this past weekend when I did my wings raised, direct. Of course they had drippings and this caused lots of "wood" smoke to come off the lump. Not her favorite. Next time, indirect!
LBGE, Marietta, GA -
My $0.02 for keeping smoke flavor at bay: Don't use any wood, light the top of the lump pile, let the fire burn until the smoke is invisible and smells good (not like a tar or chemical smell), keep fat dripping at bay, don't extinguish the egg with food in it.
______________________________________________I love lamp.. -
I found the Cowboy charcoal foul. I have settled on Ozark Oak, if you can get it in your area I highly recommend it.
http://www.nakedwhiz.com/lumpdatabase/lumpbag15.htm
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nolaegghead said:My $0.02 for keeping smoke flavor at bay: Don't use any wood, light the top of the lump pile, let the fire burn until the smoke is invisible and smells good (not like a tar or chemical smell), keep fat dripping at bay, don't extinguish the egg with food in it.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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"Oh, no roast mastadon for me dear. I'll just stick with some leaves and berries tonight."
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thanks for all the tips!!! I think I might be using too much lump. I have waited until it gets to temp but I still have been seeing some of the white smoke. I will reduce the ampunt of lump I am using.
i have only used the wood chips for ribs.
She's a good girl I think I will keep her!! (and my wife too!)
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@weredaone One of the greatest things about the egg is being able to leave it full, snuff it out, and come back to cook tomorrow with minimal hassle. Make sure you are getting good airflow (make sure your grate is clear. If it is, try opening your vent a little more and running the daisy wheel tighter. Definitely try some other lump.
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I was having the same problem with Mrs. and after running my XL at 650 F for an hour all the residual smoke burned of from inside the EGG( that was the reason in my case) also letting it burn for an hour at the temperature you will be cooking before putting the meat on will help you with the problem.
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nolaegghead said:My $0.02 for keeping smoke flavor at bay: Don't use any wood, light the top of the lump pile, let the fire burn until the smoke is invisible and smells good (not like a tar or chemical smell), keep fat dripping at bay, don't extinguish the egg with food in it.
Piero from South Etobicoke in Toronto and sometimes Pinellas Park, St.Petersburg, XL-BGE
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